Cauliflower Cheese Soup with Broccoli

13 January 2013

I made cauliflower and broccoli in cheese sauce as part of our meal one night, but there was loads left over. Usually Graham would tuck into it too, with vigour, but now he is vegan cheese sauce is off the menu. I have tried a veganised version, but he didn't think much of it.

Instead of just serving it up the next night again, I decided to turn it into a delicious, creamy soup. Cooper and I really enjoyed it, so I will be doing this again.

I scaled up the recipe to a full pot of soup, but if like me you have leftover broccoli and cauliflower in cheese sauce, then just add some stock, seasoning and herbs.

1. Steam your cauliflower and broccoli until tender.2. Make your cheese sauce. First infuse the hot milk with the garlic and bay leaves. Leave for 10 minutes. Melt the butter in a pan on a low heat, then add the flour and cook out for five minutes, stirring regularly.3. Pour the infused milk mixture (strain it first to get rid of the garlic etc), little by little, into the flour and butter mix (roux), stirring all the time, with the heat on low, so it will not burn on the bottom of the pan.4. Then add the pepper and bring to a slow simmer for five minutes at a slow temperature, stirring constantly, before you add the cheese.5. Whizz the vegetables, cheese sauce and stock in a blender, then season and pour into a large soup pot to gently heat. At this point you can check the seasoning and decide if the soup needs to be thinned a little with some more stock. Add the cayenne pepper and stir though.6. Serve with a scattering of chopped chives.

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